UPDATED POST ON 5-11-2014
I will include in this post another recipe that I have developed this morning, it is gluten free, dairy free, egg less and fatless. It is a rather healthy moist and aromatic snack. I hope this post will benefit those who are on a certain diet.
It is the same recipe for both cookies and cupcakes. For cookies just make it in smaller size and bake slightly longer.. It can be crispy or chewy. It will not be as crispy as those using flour.
Taste wise is satisfactory. You can imagine taking some almond meal, add some cocoa powder, water and sugar.. It is definitely acceptable to most. Please scroll down for the second recipe.
Seriously, when I looked at the recipe, I was curious how it would turn out to be. When I prepared the batter and baking, I am even more doubtful about its outcome.. I did not have any picture to compare and I did not know whether what I have prepared and baked was correct or not. Not until I took the first bite this morning that I am confident to issue this post…
This is an eggless, butter less and milk less cup cake that I have adapted from a 2003 recipe. I have printed out this recipe as early as year 2005 when I just started to have interest in doing some baking. Then, I have been cracking my head to look for recipes that were suitable for niche markets like health conscious people or people that are less fortunate like diabetes . While flipping my recipe file yesterday, I saw this piece of printed paper and I thought I might wanted to give it a try.
While I am writing this post, I try searching this recipe in All Recipes Cake Recipes website, I am rather happy that the recipe is still there but with no picture, that proves that it is a very old recipe. The recipe was submitted by Ms. Kathy Thurston and some body named Ms. Bernadette Beaupre had gave some explanation of this cake:
“This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53′. Sprinkle brown sugar or dust confectioner’s sugar over the top.” — Bernadette Beaupre (Source: All Recipes Cake Recipes website,)
Since it is an eggless, butter less and milk less, what should be the structure liked. If you looked at the recipe in detail in later part of the post, you will note that there are some shortening and water. Butter less can be substituted with cooking oil or vegetable shortening (as in this recipe) and milk less can be substituted with any liquids (be it eggs or water). Therefore, the crucial element that determine the outcome of the cup cake will be eggs.
Eggs have the role of supporting the structure of the cup cake or in general any baked products. They are binder which help to hold the ingredients together. In addition, it contributed to the liquid component in a cake recipe. Therefore, it is expected that without eggs, the cake will be dense and the rising of the cake will depend entirely with the leavening agents such as baking powder and baking soda.
I am worry about whether the dense cake will be dry and difficult to swallow. The conclusion is not, as the recipe have minimal vegetable shortenings and some liquids which is adequate to make the cake moist.
In this recipe, I have increased the amount of water, addition of cocoa powder and some almonds chunks. The final baked products were well beyond my expectations and I concurred it was some form of good snacks. As I was experimenting with this recipe, I have reduced the volumes and managed to make 4 small cup cakes. As with any other cakes, serving with additional sauces and whipped cream will heighten the palate to another level.
WHAT IS REQUIRED
Recipes adapted from: Eggless, Butter less and Milk less Recipe by Kathy Thurston (make 8 cup cakes)
STEPS OF PREPARATION
This is a rather unusual cake. So who should prepare this? In fact this cake is very suitable for people who are vegetarian in accordance with Buddhist principles.
In my circle of friends, I have a few friends who are vegetarians. However, though all are vegetarians, there are certain ingredients that fell into “grey area” and subject to arguments.
One of the ingredients is eggs. Some of my vegetarian friends do not eat eggs as they believed there may be an embryo attached to the eggs. However, other Buddhist vegetarians believed that current eggs are commercially “produced”, therefore , it is impossible to have any embryos in the eggs. Even if you hatch the eggs, no chicks will be born,
Another two special ingredients are two diary products, milks and butters. Some vegetarian will not touch any food “produced” by an animals, therefore milks and butters were excluded in their diets. Whereas some choose to believe that as there is no need to kill a cow to get milks and butters, therefore, these can be included in the vegetarian diets.
These belies have an impact in pastry terms. Every year, when I baked my pineapple tarts for my relatives and friends, I will have to bake two types, the normal with milk, eggs and butter and another version, which is rather hard to prepare that is eggless, milk less and butter less! Of course the onus will lie on me to find relevant substitute for the ingredients.
Hope you like this rather strange post today. But, I have to admit that looking at the picture, you may not be convinced until you take a bite of it. Have a nice day and cheers.
RECIPE 2 – GLUTEN FREE, DAIRY FREE, EGG LESS AND FATLESS CHOCOLATE CUPCAKE AND COOKIES
WHAT IS REQUIRED
STEPS OF PREPARATION
Pre-heat the oven to 160 degree Celsius
Mix all the ingredients above until well combined
Transfer to cup cakes cup .
Baked in the pre-heated oven at 160 degree Celsius for about 15 minutes or until a skewer inserted comes out clean
For cookies, add about 1/8 teaspoon of baking powder to the batter, bake at 160 degree Celsius for about 20 minutes. Let it sit in the tray for 5 minutes before transfer to the rack for cooling. If you want it to be crispier, can extend baking time by another 5-10 minutes.
For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.